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Sheet Pan Thanksgiving Dinner with Turkey Breast

Sheet pan Thanksgiving dinner with turkey breast roasts bone-in turkey, Yukon Gold potatoes, carrots, and green beans together on one pan. The turkey gets sage butter under crisp skin, while the vegetables roast until tender.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
resting time 15 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, fully thawed
  • 3 tbsp unsalted butter softened
  • 1 tsp dried sage
  • 1.5 tsp kosher salt divided
  • 1 tsp black pepper divided
For the vegetables
  • 1.5 lb potatoes Yukon Gold, cut into 1 1/2-inch pieces
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 12 oz green beans trimmed
  • 3 tbsp olive oil divided
  • 1 tsp dried thyme

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Roast the turkey
  1. Preheat the oven to 400°F and set a rack in the center.
  2. Set out an 18x13-inch rimmed baking sheet.
  3. Pat the turkey dry, rub the softened butter over the skin and under any loose skin, then season with the sage, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
  4. Place the turkey skin-side up in the center of the baking sheet and roast for 25 minutes.
Add the potatoes and carrots
  1. While the turkey roasts, toss the potatoes and carrots with 2 tablespoons olive oil, the thyme, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  2. After the turkey has roasted for 25 minutes, carefully arrange the vegetables around it in a single layer.
  3. Roast for 40 minutes; if the turkey skin becomes deeply browned, loosely tent it with foil.
Finish the green beans and rest the turkey
  1. Check the turkey in the thickest part without touching the bone.
  2. If the turkey has reached 165°F, transfer it to a platter.
  3. Toss the green beans with the remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  4. Add the green beans to the pan.
  5. Roast for 15–25 minutes, removing the turkey as soon as it reaches 165°F and continuing to roast the vegetables until tender if needed.
  6. Rest the turkey for at least 15 minutes before carving.
  7. Serve the carved turkey with the vegetables.

Notes

For even cooking, check the turkey in the thickest part without touching the bone. Refrigerate leftovers for 3–4 days; freezer-friendly. For a dairy-free option, replace the butter with olive oil.